If you’re craving all the cozy, nostalgic flavors of pumpkin pie but want a dessert that’s fuss-free, easy to share, and perfect for casual gatherings, Pumpkin Pie Bars are your new best friend. Imagine golden, buttery oat crust hugging a silky-smooth pumpkin filling, all topped with a crumbly, cinnamon-kissed streusel. These irresistible bars capture everything we love about fall baking in a portable, sliceable treat that’s as stunning on a party platter as it is sneaked straight from the fridge. If you’ve ever wished pumpkin pie was just a bit less formal (and a lot more snackable), you’re going to fall head over heels for Pumpkin Pie Bars.
Ingredients You’ll Need
With a handful of pantry staples and some autumn spices, you can create Pumpkin Pie Bars that taste like they came from your favorite bakery. Each ingredient steps up to the plate, adding depth, texture, or that signature warm pumpkin color we all adore.
- All-purpose flour: The backbone for the crust and crumbly topping, creating structure and tenderness.
- Old-fashioned oats: Bring a delightfully hearty, chewy texture and a rustic look to the bars.
- Light brown sugar: Adds caramel-y sweetness and moisture to both the base and topping.
- Baking soda: Lifts the crust just enough for a perfect, light bite that isn’t too dense.
- Ground cinnamon: Delivers a warm, familiar spice note that feels like autumn in every bite.
- Salt: Just the right pinch enhances all the other flavors—don’t skip it!
- Unsalted butter, melted: Binds the crumb crust and topping, giving a rich, buttery finish you can taste in every layer.
- Pumpkin puree: The star! Rich, creamy pumpkin creates that classic pie filling flavor and velvety texture.
- Granulated sugar: Sweetens the filling just enough without overpowering the pumpkin and spice.
- Large eggs: Help set the pumpkin filling so you get clean, picture-perfect bars.
- Vanilla extract: Rounds out flavors in the filling with its inviting aroma.
- Pumpkin pie spice: The shortcut to that signature pumpkin pie flavor—warm, layered, and fragrant.
- Evaporated milk: Makes the filling luxuriously smooth, creamy, and just the right amount of custardy.
How to Make Pumpkin Pie Bars
Step 1: Prepare the Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). For easy removal and effortless cutting, line a 9×9-inch baking pan with parchment paper, letting some hang over the edges like handles—trust me, your future self will thank you when it’s time to slice those Pumpkin Pie Bars.
Step 2: Make and Bake the Crust
In a medium bowl, stir together the flour, oats, brown sugar, baking soda, cinnamon, and salt. Pour in the melted butter and mix until you’ve got a textured, crumbly dough. Press most of this into the bottom of your prepared pan, saving about 3/4 cup for the topping later. Bake the crust for 15 minutes, just until it sets and starts to smell nutty and delicious.
Step 3: Mix the Pumpkin Filling
While the crust bakes, combine pumpkin puree, granulated sugar, eggs, vanilla, pumpkin pie spice, cinnamon, salt, and evaporated milk in a separate bowl. Whisk until everything’s velvety smooth and gorgeously orange. You want a creamy, pourable filling with no streaks or lumps—this is all the best parts of pumpkin pie, just a little less formal.
Step 4: Assemble and Top the Bars
Once the crust is partially baked, pour your pumpkin filling evenly over it, smoothing the surface with a spatula. Sprinkle the reserved crumb mixture over the top. This layer becomes the irresistible cinnamon-oat streusel that makes these Pumpkin Pie Bars stand out from the classic pie you grew up with.
Step 5: Bake to Perfection
Return the pan to the oven and bake for 35 to 40 minutes. When a toothpick inserted near the center comes out mostly clean, you’re in Pumpkin Pie Bar heaven. Let the bars cool fully in the pan, then refrigerate for at least 2 hours for neat, clean slices and an ideal texture.
How to Serve Pumpkin Pie Bars
Garnishes
A dollop of freshly whipped cream on each bar feels indulgent and festive. For a fun twist, sprinkle a little extra cinnamon or drizzle a delicate ribbon of caramel sauce before serving. Add a dusting of powdered sugar if you’re embracing the cozy, snowy look for the holidays.
Side Dishes
Serve Pumpkin Pie Bars alongside hot apple cider or spiced chai for the ultimate fall treat. A scoop of vanilla ice cream or a handful of spiced nuts on the side transforms these bars into a party-ready dessert board for any gathering.
Creative Ways to Present
Stack the bars on a tiered stand for a stunning autumn centerpiece, or wrap individual bars in parchment and tie with twine for adorable party favors. Cut them into bite-size squares and skewer with toothpicks for a holiday dessert platter that disappears in minutes.
Make Ahead and Storage
Storing Leftovers
Store leftover Pumpkin Pie Bars in an airtight container in the fridge for up to 5 days. The cool temperature keeps the filling creamy and the crumb topping perfectly crisp.
Freezing
For longer storage, freeze individual bars wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. Thaw overnight in the refrigerator—no one will know they weren’t just baked!
Reheating
If you like your Pumpkin Pie Bars a little warm, microwave individual bars for about 10–15 seconds. The filling will soften, and the aroma of pumpkin spice will fill your kitchen all over again.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade pumpkin puree is well-drained and not watery so the filling sets perfectly, just like classic Pumpkin Pie Bars should.
Are these bars gluten free?
They can be! Use a 1:1 gluten-free flour blend and certified gluten-free oats to make Pumpkin Pie Bars that everyone, including gluten-free friends, can enjoy.
Can I double the recipe?
Of course. Simply double all the ingredients and use a 9×13-inch pan. Keep an eye on the baking time—it may need a few extra minutes for the filling to set fully.
Can I make Pumpkin Pie Bars ahead of time?
Yes, in fact, they’re even better after a night in the fridge! The flavors meld beautifully and the bars slice neatly for serving.
What can I use instead of evaporated milk?
If you don’t have evaporated milk, try half-and-half or a mix of whole milk and heavy cream for a similarly luscious texture in your Pumpkin Pie Bars.
Final Thoughts
If you’re searching for the ultimate autumn dessert that’s easy, shareable, and bursting with nostalgic pumpkin spice flavor, Pumpkin Pie Bars are a must-try. They blend the best of homey comfort and bake sale charm, and once you’ve tasted them, you’ll find yourself making them long past pumpkin season. Give them a try—you might just have a new fall tradition in the making!
Print
Pumpkin Pie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Pie Bars are a delightful autumn treat that combines the flavors of a classic pumpkin pie with the convenience of a bar. Perfect for fall gatherings or a cozy night in, these bars are sure to be a hit with your family and friends.
Ingredients
Crumble:
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup packed light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Filling:
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup evaporated milk
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
- Make the crumble: In a medium bowl, mix together the flour, oats, brown sugar, baking soda, cinnamon, and salt. Stir in melted butter until crumbly. Reserve 3/4 cup for topping.
- Bake the crust: Press remaining crumble mixture into the pan and bake for 15 minutes.
- Prepare the filling: Whisk together pumpkin puree, sugar, eggs, vanilla, spices, salt, and evaporated milk.
- Assemble and bake: Pour filling over baked crust, sprinkle reserved crumble on top, and bake for 35-40 minutes.
- Cool and serve: Let cool, refrigerate for 2 hours, then slice into bars.
Notes
- For a gluten-free version, use gluten-free flour blend and oats.
- Delicious with whipped cream or caramel sauce.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 17g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
